USA : Maine : York Harbor : York Harbor Inn
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Warm Artichoke Dip [rate this recipe]

One 14 oz can Artichoke Hearts, drained and large diced
12 oz Cream Cheese
1/4 cup Red Peppers, finely diced
2 Tbsp. Onions, finely diced
2 Tbsp. White Wine
1/2 Tbsp. Dijon Mustard
3/4 tsp. Paprika
1/2 tsp. Garlic, minced
3/4 tsp. Salt
1/2 tsp. White Pepper
1 Tbsp. Fresh Lemon Juice
3/4 cup Fine Bread Crumbs, unseasoned
1/4 cup Butter, melted

Combine cream cheese, red peppers, onion, white wine, Dijon mustard, paprika, garlic, salt, white pepper, and lemon juice in a food processor with steel blade. Process to mix well. Remove mixture from food processor and place in a mixing bowl. Add diced artichoke hearts and blend. Place artichoke dip into a 1 quart casserole dish. Top with buttered crumbs. Bake in a 350 degress oven approximately 20 minutes, or until top is lightly browned and the dip is bubbly around the edges. Serve immediately with warm French bread.

Chef's Notes: This dip can be prepared ahead of time, and refrigerated for 3 days. Top with crumbs before heating. You may add crabmeat or cooked, diced chicken. Serve with a salad for a light luncheon.

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Rate: $99-$329
Rooms: 54
Suite: 1
Handicap Accessible (limited)
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